Ingredients
1 1/2 cup cooked quinoa
1 can garbanzo beans, drained and rinsed
1/3 cup freshly squeezed lemon juice ( 2 lemons)
1/3 cup olive oil
Salt and Pepper
1 cup thinly sliced green onions (white and green parts)
1 cup chopped fresh mint leaves
1 cup chopped Italian flat leaf parsley
1/2 pound Persian cucumbers, sliced
2 cups cherry tomatoes, halved
Optional: 2 cups feta (8 ounces)
Instructions
Place cooked quinoa in bowl. Add garbanzo beans, sliced cucumbers, tomatoes, green onion, parsley and mint. Toss to combine.
1 cup thinly sliced green onions (white and green parts)
1 cup chopped fresh mint leaves
1 cup chopped Italian flat leaf parsley
1/2 pound Persian cucumbers, sliced
2 cups cherry tomatoes, halved
Optional: 2 cups feta (8 ounces)
Instructions
Place cooked quinoa in bowl. Add garbanzo beans, sliced cucumbers, tomatoes, green onion, parsley and mint. Toss to combine.
In a small bowl, whisk lemon juice and olive oil. Season with salt and pepper.
Pour over ingredients in bowl. Toss to combine. Add additional salt and pepper if needed.
Serve right away or put in refrigerator to allow flavors to blend.